chicken patties

Chicken patties Recipe

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Introduction:

Few snacks strike the perfect balance between comfort and elegance the way a good chicken patty does. Whether they’re served piping hot at a family tea time, tucked inside a warm bun as a quick snack, or presented as a savory appetizer at festive gatherings, chicken patties hold a special place in the heart of homemade food lovers. Flaky, golden pastry on the outside, creamy and spiced chicken filling on the inside—they’re the kind of treat that’s nostalgic, versatile, and always satisfying.

These patties are more than just a recipe—they’re a tradition in many households. Whether you grew up eating them during Ramadan iftar, Sunday brunches, or at school tiffins, the aroma of freshly baked or fried chicken patties can instantly take you back to your childhood kitchen. And now, whether you’re a home chef looking to master the basics or someone craving a taste of those cozy memories, this recipe is your step-by-step guide to making the perfect chicken patties from scratch or semi-homemade style.

The beauty of chicken patties lies in their adaptability. From spicy South Asian flavors infused with black pepper, green chilies, and garam masala to classic European-inspired versions made with creamy white sauce and herbs, you can truly make them your own. Plus, they can be prepped ahead of time and frozen—making them the ultimate go-to for unexpected guests, kids’ lunchboxes, or an anytime treat with evening chai.

In this article, we’ll dive deep into the art of making the perfect chicken patties—from preparing the flavorful filling to shaping the patties, working with puff pastry (store-bought or homemade), baking them to golden perfection, and storing them for future cravings. So roll up your sleeves, preheat your oven, and get ready to create a batch of these golden pockets of joy that are crispy, creamy, and completely irresistible.

Flaky Chicken Patties Recipe – A Perfect Tea-Time Treat

Prep Time: 30–40 minutes
Cook Time: 25–30 minutes
Total Time: 1 hour approx.
Servings: 10–12 medium-sized patties
Style: Bakery-style, savory, flaky snack

Ingredients:

For the Chicken Filling:

  • 2 tablespoons oil or butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1½ cups cooked and shredded chicken (boiled or leftover roasted chicken works well)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes (optional, for heat)
  • 1/4 teaspoon garam masala (optional, for desi touch)
  • Salt to taste
  • 2 tablespoons all-purpose flour
  • 1 cup milk (room temperature)
  • 1 tablespoon cream or mayonnaise (optional, for extra creaminess)
  • 1 tablespoon chopped fresh coriander or parsley
  • 1 green chili, finely chopped (optional)

For the Outer Layer:

  • 1 sheet puff pastry (store-bought, thawed as per package instructions)
    (or use homemade if you’re feeling ambitious)
  • 1 egg (for egg wash)
  • 1 tablespoon water (to mix with the egg)

Instructions:

Step 1: Prepare the Chicken Filling

  1. Sauté the Aromatics:
    Heat oil or butter in a pan over medium heat. Add chopped onions and sauté until soft and translucent. Add garlic and sauté until fragrant (about 30 seconds).
  2. Add the Chicken and Spices:
    Add shredded chicken, black pepper, salt, chili flakes, garam masala, and green chili (if using). Mix well and sauté for 2–3 minutes until everything is nicely combined.
  3. Make the Creamy Base:
    Sprinkle in the flour and cook for 1–2 minutes to remove the raw taste. Slowly pour in the milk while stirring constantly to avoid lumps. Cook until the mixture thickens into a creamy, spoon-coating consistency.
  4. Finish the Filling:
    Stir in cream or mayonnaise (if using) and fresh coriander/parsley. Turn off the heat and let the mixture cool to room temperature before filling the patties.

Step 2: Prepare the Puff Pastry

  1. Roll Out the Pastry:
    If using store-bought pastry, roll it out slightly on a lightly floured surface to even it out. You don’t want it too thin, but it should be flexible.
  2. Cut Into Shapes:
    Using a knife or cookie cutter, cut the pastry into equal-sized squares, rectangles, or circles depending on your preferred shape. You’ll need two pieces for each patty (top and bottom).

Step 3: Assemble the Patties

  1. Add the Filling:
    Place about 1 to 1½ tablespoons of chicken filling in the center of half the cut pieces. Don’t overfill or it might leak during baking.
  2. Seal the Patties:
    Brush the edges of the filled pastry with a little water or egg wash. Place the second piece of pastry on top and press the edges gently with your fingers or a fork to seal them.
  3. Egg Wash:
    Beat 1 egg with 1 tablespoon of water and brush it over the top of each patty for a golden, glossy finish.

Step 4: Bake the Patties

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. Bake to Golden Perfection:
    Arrange the patties on the tray, leaving space between each. Bake for 22–28 minutes, or until puffed up and golden brown. Avoid overbaking, but make sure the bottoms are crisp.

Step 5: Serve and Enjoy

Serve warm with green chutney, ketchup, or garlic mayo. Pair with hot tea, or offer as an appetizer at your next gathering—they’ll be gone in minutes!

Tips & Variations:

  • Storage:
    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
  • Freezing:
    Assemble the patties and freeze them uncooked on a tray. Once frozen, store in a zip-lock bag for up to 1 month. Bake straight from frozen (add 5–6 extra minutes to baking time).
  • Add Veggies:
    Mix in finely chopped carrots, bell peppers, or sweet corn for a more colorful, nutritious filling.
  • Spicy Twist:
    Add a spoon of peri-peri sauce or chopped jalapeños to the chicken mix for a bolder flavor.

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